Sesame Chicken Recipe

Prepare chicken

Trim excess fat from the chicken thighs and cut into 1 to 1-1/4 inch bite-sized pieces.

In a medium bowl combine 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 whole egg, 1/4 teaspoon kosher salt and 1/4 teaspoon ground white pepper. Add the chicken pieces and toss to coat. Marinate at room temperature 15 minutes or refrigerate up to 1 hour.

Make coating

In a shallow bowl or wide dish whisk together 1 cup cornstarch, 1/4 cup all-purpose flour and 1/2 teaspoon baking powder. If the mixture is very thick, whisk in up to 2 tablespoons cold water to make a slightly cohesive coating that will adhere to the chicken.

Coat chicken

Remove chicken from the marinade in small batches, letting excess drip off. Dredge pieces thoroughly in the cornstarch mixture, pressing lightly so the coating sticks. Place coated pieces on a wire rack briefly while heating oil.

Heat oil

Pour about 1 cup vegetable oil into a large sauté pan or wok (enough to come about 1/2 inch up the side) and heat over medium-high until oil registers 350°F (175°C) or a small piece of batter sizzles immediately. If using a deeper pot for true deep frying, heat oil to 350°F (175°C).

Fry chicken

Fry chicken in batches so pieces aren't crowded. Cook 3–5 minutes per batch until golden and crisp and internal temperature reaches 165°F (74°C). Use a slotted spoon or spatula to transfer to a paper towel–lined rack. For extra crispness, after all batches are done, briefly return the pieces to hot oil (10–20 seconds) to re-crisp, then drain.

Combine sauce

While chicken fries, whisk together 3 tablespoons soy sauce, 1 tablespoon hoisin sauce, 1 tablespoon rice vinegar, 1 tablespoon mirin, 1.5 tablespoons brown sugar and 1/2 cup chicken stock in a small bowl until sugar dissolves.

Cook aromatics

In a separate large skillet or wok (with the pan cleared of excess oil but a thin film remaining) heat 1 teaspoon sesame oil over medium heat. Add 1 teaspoon minced ginger and 1 teaspoon minced garlic and sauté 30–45 seconds until fragrant but not browned. Add 1/2 teaspoon chili garlic sauce if using and stir.

Pour the combined sauce into the skillet and bring to a gentle simmer. Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry, then whisk slurry into the simmering sauce. Cook 1–2 minutes until the sauce thickens to a glossy, coat-able consistency. Taste and adjust seasoning with a pinch of salt or a splash more soy or vinegar as needed.

Reduce heat to low to keep the sauce warm until chicken is ready.

Toss chicken with sauce

Add the drained fried chicken pieces to the skillet with the warmed sesame sauce. Toss gently but quickly to coat every piece evenly (use tongs or two spoons). If the sauce seems too thick, add 1–2 tablespoons warm water or stock to loosen.

Transfer coated sesame chicken to a serving platter. Sprinkle 2 teaspoons toasted sesame seeds and 2 tablespoons sliced scallions evenly over the top.

Serve immediately with steamed rice or vegetables (4 servings). Leftovers: store sauce and chicken separately if possible; reheat chicken in a hot oven to crisp before tossing with warmed sauce.